 Hey, all welcome back to the fire and water cooking channel. I'm Darren and today I'm gonna cook some beef back ribs I had got my new Kamata Joe And I got my new Kamata Joe hat so I'm gonna go ahead and cook up some of these beef back ribs that we got with some of the Rib rib roast that we picked up this last week All right guys, I kind of already have this cook going already I kind of decided late in the day that I wanted to film this video But because I was gonna cook it on my brand new Kamata Joe classic to do they have an unboxing for in the link above in the i-card above But I'm also cooking some of these beef back ribs that we got with the prime ribs or Rib roasts that we bought the other day that were on sale. I did a video i-card above Showing you how to break those down into steaks, you know to buy a couple because right now They're at $5.99 and $5.88 Something like that, you know per pound and that's pretty great for rib roasts You cut them up into rib eye steaks. You can't find rib eye steaks that cheap anywhere So I bought a few of them cut them up into steaks kept a couple of roasts, but I like to cook these ribs Different I like to cook them as ribs. I don't like to cook them on the roast at all Bones really to me don't add much flavor to the roast people will argue and Disagree about that but to me I like to cook these ribs separate Now these are not the same kind of ribs that you get on the short ribs or the plate ribs There's not a whole ton of meat on these. These are what's backed up to the rib primal So it's really the meat that's in them is just what's between the bones but there's a good amount in there, so I've got a few of those already in the sous vide and They've been cooking for just about 23 hours, so they'll be done in about an hour Nice since I'm waiting for the ribs to Get done in the sous vide and I'm waiting for the grill to heat up I thought I'd actually show you a little quick little side dish I'm gonna do and actually I'm gonna use this duck fat spray that you've seen me use a few times from corn husker kitchens Love this stuff. I actually got a couple cases of this stuff, so I love it a lot I'm gonna use it on some potatoes and what I'm gonna do My wife came home with some of these Little early potatoes here. She's got a bag of them and what I'm gonna do This is gonna be a really simple easy side dish and I'm gonna take these potatoes not gonna peel them at all I'm just gonna cut them up into chunks good bite-sized chunks probably similar to that and I don't know I've had this type of dish my mom actually used to make this kind of dish where it's really easy you just cut up some potatoes Use a little bit of olive oil or any kind of fat really. I'm gonna happen to use the duck fat here Let's cut them up into chunks and then you take it this a little bit of dried onion soup mix and Then you just coat the potatoes in it and you cook them till they roast them till they're brown and They come out pretty darn good. So that's what I'm gonna do I'm gonna chop up the rest of these potatoes then I'll come back and show you how I'm gonna mix in the duck fat and this Onion soup mix so all right. I'll go away. I got all my potatoes chopped up and Like I said, these are really easy. You don't need to use the little potatoes you can use regular-sized potatoes You can use Yukon golds Idaho any kind you want Just this works really well. I Don't know a lot of you might have grown up with something like this But I guess that this is something that's really easy have about once a month because it's so easy What I'm gonna do is just spray the potatoes down with the duck fat Like I said, you don't need to use duck fat You can use any kind of oil you can use olive oil That's normally what I would use before I started using this duck fat But duck fat goes really good with potatoes. So if you can get some of this, I think they even sell it at Walmart now Pick up a can and try it out Just kind of coat them really good And then what we're gonna do is take it can be any any kind of onion soup mix Frenches this happens to be like the Aldi brand and we like this stuff I use it for this we use it for onion dip. We use it for a lot of different things So I usually have a couple boxes of this in the in our pantry the real cheap Ovens going off what I'm gonna do is toss the onion soup mix in with the potatoes and I have my oven set up to 375 and they're gonna go in there for about 30 minutes or so You can put these on the grill as well. It'll work as a something you can cook on the grill You want to get a little smoky flavor to them as well? if you got more than You know one pan or potatoes you can actually use two Two envelopes of this stuff and just do a whole big bunch if you're doing a party They work real good people think it's a gourmet dish, but it's really simple And I'm just gonna go ahead and get my hands dirty. I did wash them before I got After I cut these up So just get them mixed in real well If it looks like you need a little bit more of that duck fat You go ahead and spray it on there because you kind of want these to crisp up a little bit when they're cooking in the oven So you don't want it to dry and you want that onion to disperse I don't want it to catch on the bottom. So you want to kind of mix it up really well and get it mixed all through the potatoes That's about it guys. It's a very simple dish. It goes with just about anything Beef chicken pork Very simple to do All you got to do right now is toss it in the oven at 375 for about 30 minutes or so You can eyeball it. You can tell if they want a little bit more crispy They can go 35 40 minutes, but I'm gonna put them in there and we'll be back. Yeah, welcome back Hey, I did get the ribs out of the sous vide and I also reserved the bag purge Juices that were in the bag and I'm gonna show you how we're gonna use this I'm gonna make a little sauce and I'm gonna kind of show you on a side On the side after I get these on the grill how we're gonna make a little sauce out of this So since I'm gonna put these on the smoker. I want to get some smoke to them I'm like a steak. I'm not going to pat these dry because I want that moisture to grab a hold of the smoke And what I'm gonna do I'm gonna use some of the run-and-wild gourmet beef rub These were seasoned just before I put them in the vacuum bag with just salt pepper garlic But I'm gonna add just a little bit of this run-and-wild Gourmet beef rub to finish these Not a ton just enough to cover it Coat it Because it is got still some of the seasoning on there Some of the has come off in the purge, but that's why we're using that purge to make a nice sauce Just enough to kind of give it a nice Power to go ahead throw them on the grill join me out back All right, all my temps just a little over 250 is like right 260 or so 270 270 So I cut it back just a little bit turn the adjust this down just a little bit So I don't want them to burn. I just want them to get some nice smoke to them unlatch it And I'm gonna go ahead Put these on Bone side down I have it since this set up as a indirect cooking here So I have my deflate my deflector plates in and I got some nice smoke rolling got oak wood in there Alright, we're gonna leave these in for about 20 minutes or so and then I'm gonna come back and check on them Hey guys, we're back Wait about down to 250 again And it's been about 15 minutes They're starting to get a little brown there So I'm just gonna go ahead and flip them over We're not cooking over direct heat. So All right We'll let them get on that side for a little bit. I'm gonna leave them for another 10-15 minutes and they should be perfect be very at all. It's been about 45 15 minutes since he's went on I Flipped them once put them twice and they got a nice color on them and I'm not really concerned about the internal temperature of these because They are back ribs. So the meat It's in between the bones Really don't care. I'm going more for tenderness than the internal temp Since we sous vide them at 140 really doesn't matter So I'm gonna take these off and then I'm gonna see you inside. All right guys, everything's done Got the ribs already. Got the potatoes got the sauce You see how the sauce kind of came out now. It's Really nice Like I said, we don't need a ton of that sauce just enough to kind of coat the ribs and what I'm gonna do This is just a couple of the four ribs. I got so I'm actually just gonna cut one piece of this off just so you can kind of See how they turned out in a nice color to them I'm just gonna take a bite out of the side here You see there's no smoke ring. There's a little bit. Maybe but not really looking for a smoke ring on these These are beef ribs. A lot of times these are braised and Boiled and Overcooked anyway, but since we sous vide them, they're nice and tender and they didn't have to be overly overcooked So there's still a lot of juice in them. It's still a lot of nice and Flavor beef flavor. I'm gonna take a bite right here very tender Not too at all Then we got our potatoes. You see how they came out nice and crispy Nice color to them That duck fat is gonna make them be really Really nice I'm gonna go ahead and taste one of these for you, too. They're really hot. They just came out of the oven Whoo burned my fingers And they're nice and soft onion flavor the duck flavor Natural potato flavor very good Try it guys Try these beef back ribs try it follow us on Facebook follow us on Instagram like Subscribe and I'll see you on our next video